I need some cooking expertise here...

[GoddessOfGuinness]

I thought I'd make some egg drop soup tonight with chicken broth, water, corn starch, soy sauce, and egg. I've got some shitake mushrooms that I'd like to put in to add a little something interesting. Should I put them in before the egg, or at the same time?
My stomach's a little under the weather, so I have to go easy on the spices; but all other suggestions are welcome!

[KitchenWitch]

1. I think a bit before the egg, to give them time to cook through.

[GoddessOfGuinness]

3. Thanks!

I'll try that. :D

[Rabrrrrrr]

2. I agree with Kitchenwitch - put them in before

the eggs should be the last thing into the soup, done just seconds before you serve it.

[GoddessOfGuinness]

4. Thanks for the tip!

:beer:

[Maddy McCall]

5. Ok, leave it to me to make it complicated.

I'd put them in before the egg, but then strain them out of the broth and hold them on the side before I drop the egg in, or else you may end up with mushroom-egg clumps. Then just add them back in after the egg noodles have formed and solidified.

If you want your egg to be lacy, you don't want anything in there to catch the egg when you're swirling it through the broth, or else you'll end up with clumps.

Hope that makes sense.

[GoddessOfGuinness]

6. good point!

Thanks!